Corn ribs with Sriracha mayo


  • 2 sweetcorn kernels
  • 65ml (or 5 tbsp) olive oil
  • 3 tsp smoked paprika
  • 2 tsp BBQ seasoning
  • Sea salt flakes
  • 150g vegan mayo
  • 2 tbsp sriracha
  • Juice of 1 lime
  • 1 tsp sugar
  • Pinch of salt
  • Grated vegan parmesan
  • Chilli flakes
  • Chopped chives


  1. Make the ribs | Halve the corn kernels down the middle, lengthways, then again so you have 4 pieces of sweetcorn for each piece – this is usually easiest starting at the top and cutting the whole way down – a rolling pin might help get the knife to the bottom, please seek help if needed | Place the sweetcorn pieces onto a large baking tray
  2. Make the rub | Mix the olive oil, smoked paprika and BBQ seasoning together in a small bowl | Brush the rub over the sweetcorn pieces until they are completely coated and sprinkle with sea salt
  3. Cook the ribs | Place the ribs in the oven for 30-35 minutes, or until the corn pieces have curled up and become golden on the outside
  4. While the sweetcorn cooks, make the sriracha mayo | Mix all of the mayo ingredients together in a small bowl | Taste and season with salt
  5. Finish the ribs | Place the corn onto a serving plate and rub with vegan butter until it melts over the top of the corn | Sprinkle with vegan parmesan, chilli flakes and chopped chives
  6. Time to serve | Serve the mayo in a small bowl alongside the sweetcorn

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